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Hello Everybody, Welcome to The international Food Thread, this thread was created to give mobsters great food ideas from all the international mobsters, Enjoy I hope to see lots of great food recipes, posted by the great mobsters from around the globe.

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Outback Steakhouse Alice Springs Chicken Recipe: 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness Lowry's Seasoning Salt 6 bacon slices 1/4 cup regular mustard 1/3 cup honey 2 Tbsp. Mayonnaise 2 teaspoons dried onion flakes 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms) 2 cup shredded Colby/Jack cheese First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made. Enjoy! http://debrapate.blogspot.com/2012/01/outback-steakhouse-alice-springs.html.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.

Serve with the left over Honey Mustard Sauce that you made. Enjoy!

------------Enjoy if you happen to make this, I got the recipe from facebook lol

Moussaka is a classic Bulgarian dish. Its basic ingredients are fairly plain, but the yogurt gives it a unique, tangy taste. It's surprisingly delicious! The difference between the Bulgarian and Greek Moussaka is that the Bulgarian one uses potatoes and not eggplant. This recipe is defiantly worth a try.

Note: If you don’t like yogurt you can substitute (¼ cup) of milk instead.

What to Do:

STEP 1) Preheat the oven to 375°. Heat the 2 tbsp of olive oil in a saucepan on medium heat. Add the ground beef, the onion, the tomatoes, salt, black pepper, and oregano. Cover and cook over low heat, stirring occasionally until the liquids from the tomatoes are almost evaporated and the mixture become dry.

STEP 2) Spray the bottom of a square baking pan with cooking spray. Arrange a few sliced potatoes on the bottom of the pan, just to cover. Sprinkle with salt and black pepper, cover with ground beef mixture and cover with the remaining potato slices. Sprinkle with more salt and black pepper. Add the white wine and the water. The liquid should almost cover the last level of potatoes. Cover the baking pan with aluminum foil. Bake for about an hour or until the liquid is evaporated.

STEP 3) In the meantime, in a small mixing bowl beat the eggs by themselves add then add the yogurt and flour and mix well. Add salt, black paper, fresh parsley or dry oregano. Pour over the already dried Moussaka. Bake uncovered for about 5 minutes more or until the top is golden brown and crispy.

To bake, put into cold oven, then turn to 500°F for 15 minutes only.Turn oven down to 300°F and bake 45 minutes longer or until brown. Cuts more easily if cooled.

For 5 lb. bag flour, use 2 Tbsp. salt, 1 Tbsp. yeast, 8–9 c. water.Variation: Whole wheat flour can easily be substituted for half the white, though you may need a bit more water. It's very important, however, that you don't call the resulting production “Bosnian bread”. Though still tasty, it's just not the same!